1/17/2013

Homemade Ricotta

Homemade ricotta cheese-- really Nicole?? Yes, really☺. And like all other things homemade in the kitchen, once you try it and taste it, you'll understand why. There is just no comparison in taste and texture.

Speaking of texture-- by making your own ricotta, you can make the texture as smooth and creamy or as thick and curdy as you like. If I am going to use it in a recipe where it will be baked or melted, I drain the cheese on the longer side for a thicker consistency. But if I am going to use it as a dip, sandwich filler, or as a spread (as pictured below with a dollop of fig preserves), I drain it less for a smooth and creamy consistency.

Line a large, fine mesh sieve with a double layer of cheesecloth and place it over a large bowl; set aside.

In a large stock pot over medium heat, bring the milk, buttermilk, cream and salt to a rolling boil. Once the curds begin to separate from the whey (the liquid temperature will be between 175­° F and 200° F), add the lemon juice, remove from the heat and allow the mixture to sit for 1-2 minutes.

Gently spoon or ladle the curds into the prepared sieve. You may need to gather the cheesecloth at the top to help it drain. Allow the mixture to drain for 15-30 minutes, depending on how creamy you like your ricotta.

Transfer the ricotta to an airtight container and refrigerate for 2 to 3 days. Enjoy!

Thank you! Is there a lemon flavor in the liquid because of the lemon juice? Would any bread or soup made with the liquid have a lemon flavor/taste, or is the amount of lemon juice too small to add flavor? I can see that the liquid would be great in breads, but I'm a little concerned about the lemon flavor.

I made the ricotta over the weekend, and it is delicious! So easy to make and so creamy and yummy. I used it in a Baked Penne recipe and in your Fresh Ricotta Cake, which also is very yummy. Thanks for the great recipes.

I absolutely love your website. Everything you make is to die for, and I have referred everyone I know (who loves to cook) your way! THANK YOU for making our eating a million times better!

I do have one comment regarding the ricotta. I've made your recipe several times as written, with great success. Today, however, the mixture just wasn't curdling much at all. I did a little research, and saw suggestions to substitute vinegar for lemons. Apparently lemons vary tremendously in acidity, so while sometimes they get the job done, other times they don't. Sure enough, as soon as I added vinegar, it curdled right up!